Strawberry Cobbler

My favorite fruit is strawberries and I had two pints that needed to be used badly. I make peach cobbler frequently but I decided to try a strawberry cobbler and let me tell you, DELISH! The warm mushy berries and sweet crunchy on the outside and soft crust on top was to die for. The best part is that the strawberries were so soft and in a couple of days would have been ruined, yet I saved them with this warm fuzzy dessert. Served with a dollop of fresh sweetened cream or a scoop of vanilla bean ice cream and its so good it makes you wanna slap yo mama!!

Strawberry Cobbler







1/4 cup butter (for this I used country crock spread
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract ( of course my mexican vanilla )
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
3 cups fresh strawberries (if they are large, 4 cups if they are tiny like mine were), cut in slices lengthwise

crumble topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter stick

Beat 1/4 cup softened butter at medium speed with an electric mixer.Gradually add 3/4 cup sugar, beating well.Add egg and vanilla extract, mixing well. Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl. Whisk to sift.

Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Layer your strawberries covering the batter

Combine 1/4 cup flour and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a pastry cutter
until crumbly.Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until the top is brown and bubbly.